St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-12-18
DISHES FOR THE DINNER.
Astrological Character of Gree
ord Ror,.,, Casfro.o,nr

Astrological Character of Greek
and Roman GastronOmy.
New York Post
The gaStronomy of Athens and Rome
sayored largely of astrology. The young
kid enjoyed his graceful gamboling I'M
til the full of the moon; then he was
roasted and stuffed with the brains of
peacocks and pheasants, fresh herbs,
rich sauSageS and oysters. Calves main
tanned their no less innocent apprecia-
ton of life until Mars determined their
sacrifice into tender veal. The stars de-
cided the fate of fish. There is no ref
erence to dyspepsia-the BanquO that
preSides at too many tableS-in the an
mails of these festive days; thus. posi-
bly,. is due to the admixture of fruits,
sweets, honey, with the delicate meats
and fish, or the diluted wines mixed
with honey.
1t is not probable that the menus of
the Greeks and Romans at that period
contained birds in Jelly. one of the most
delicate of modern dishes. Birds of the
season of any sort are carefully pre-
pared, as a turkey or chicken, and then
are arranged closely in mold on their
breasts, with the legs folded firmly be-
meath. The mold is then filled with the
jelly and placed in cool room or closet
for twenty-fOur hours. or until the next
day. To make the jelly, put into six
quarts of water two carrots. two onions.
four calf s feet, one dozen cloves, a head
OF celery. one dozen pepper cOrns.
bouquet of summer SayOry, and a table
spoonful of salt; let this boil for six
hours. then strain it into large earthen
in t,1 dnI E.tIl H.
skim off all the fat, then add to the
Jelly two sliced lemons, the whites and
shells of six eggs, and LET it boil
twenty minutes. Remove it from
the fire, but place it where it will
keep hot; add to it coffeecupful of hot
water. and after it has remained fifteen
minutes strain it through Jelly bag
and put it in the mOulds. What is left
over may lie used after it is cold. cut
into fanciful shapes for the decoration
of the meat or birds. A tablespoonful
of Indian soy will add to the brightness
of the color. After the mold has cooled
the contents must be turned out Oh the
dish. the imbedded birds visible with
breasts and legs up. The edge of the
dish may be decorated with celery tops
or parsley.
An oyster curry is the delight of the
East India gourmet: Blanch and beard
six dozen oysters, leaving them in their
own liquor. Then cut two medium
sized onions into small dice and Saute
in stewpan with all ounce of butter:
when done mix in two tableSpoOnfuls of
curry powder and one of curry paste.
then add the oysters with their liquor
and stir over the fire until the oysters
are quite cnVelOped in a thick sauce.
Turn them oVt upon dish and serve
separately with rice.
For salmon curry, cut into pieces of
the size of walnutS about two pounds of
the fish: also two Ordinary-sized onions.
Place these in Stewpan with an ounce
of butter and Glove of garlic cut into
thin slices; stir over the fire until it
takes pale yellow hue, then add
tablespoonful of curry and half that
quantity of curry paste, mixing i'll
pint of broth; add the salmon. Let it
stew half an hour, pour off as much of
the oil as possible. If too dry. moisten
with little more broth. mixing it
gently, and serve with rice. This curry
may be made also with the remains left
from previous dinner. in which event
reduce the curry sauce until rather
thick before adding the salmon. which
simply requires to be made hot Other
fish with firm flesh may be made equally
appetizing.
A perfectly made curry sauce pro-
duceS the refreshing effect of GOODNESS
even when the mercury boils up to the
ninetieS, Notwithstanding prejudice and
belief to the contrary. Put in stew
pan four sliced onions and two peeled
apples, with quarter of a pound of
butter. the same of lean ham, blade of
mace, four pepper cOrnS, two bay leaves,
two sprigS of thyme; stir them over
moderate fire until the onions become
brown and tender: and two tablespoon
fuis of best curry powder, one of vine
gar, two of flour, a teasp0onful of salt,
one of sugar: mOiSten with a quart of
broth or milk, or even water. with the
addition of little glaze. Boil till rem
dered into pulp and adhering rather
thickly to the back of the spoon. Pass
it through sieve, give it another boil
for few minutes, put it i'll basin or
large covered tureen, and use when re-
quired. 1t can be kept for a month in a
cool place i'll winter, boiling il occa-
siOnaily. All iced plum pudding
Is feast of nectar'd sweets
Where no rude surfeit reigns.
Blanch two dozen sweet and half a
dozen bitter almonds in scalding water
and place in a bowl of cold water
Pound one at time i'll mortar into a
smooth paste, adding frequently few
drops of roSewater and lemon Juice to
make them light. Seed and cut in
halves a quarter pound of Zante cur
rants, washed and dried; add three
ounces of chopped citron. Mix all to-
gether and dredge over flour TO prevent
their sinking. Split vanilla bean and
cut into three pieces: boil in half pint
of rich milk: strain it and mix the va
nilla milk with a pint Of rich cream, stir
ring in half pound powdered loaf sugar
and grated nutmeg. Add to the al
mOnds large wineglassful of NOyau or
hot brandy: stir in six well-beaten yelkS
remove before it bOils. Then stir in the
fruit. When cool add teacupful of
preserved Strawberries, half a dozen
green preserved lines; add lightly a
pint of cream frOthed. Freeze it tour
hours in melon mold. Flour is not
used.
On several ancient coins of YES
pasian Judea is typified by an evil
IDENTIFY diScOnSolate woman sitting under
a date tree gazing up in its branches.
1t is possible she is unraveling the
mystery of making a date pudding. I'M
known TO the ancients, but created by
American genius, with one quart of
milk, six eggs, one pound of dates, four
tablespoonfulS of flour, two teaspoOnfulS
of ginger. Beat up the eggs. separating
the white from the yelk; add half the
whites to cup of milk; mix in this the
flour, ginger and little salt; then add
gradually the remainder of the milk and
the dates; tie it in flannel cloth and
boil it one hour. Serve with either
liquid sauce made of half pound of
fine powdered sugar, half pound of
butter beaten to froth. half pint of
wine, and one gill of water. Boil the
wine and water, stirring it constantly
bill boiling hot: then turn it on the
suffer and sugar; add grated nutmeg
or essence of lemon. If preferred,
melted butter may be substituted for the
tauce poured over the pudding.